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Cauliflower Casserole Deluxe

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Submitted by nealjo

Layers of steamed cauliflower, sliced tomatoes, and water chestnuts smothered in a homemade cheddar cheese sauce with basil and a hint of cayenne. Topped with seasoned breadcrumbs and baked until bubbly and golden.

YIELD

6 servings

PREP

20 min

COOK

40 min

READY

1 hrs

This isn’t your grandma’s plain cauliflower side, though she’d absolutely approve.

Crisp-tender steamed cauliflower gets layered with juicy sliced tomatoes and crunchy water chestnuts, then blanketed in a from-scratch cheese sauce made with sautéed green onions, celery, red bell pepper, and reduced-fat cheddar.

A touch of cayenne gives it a gentle kick, while seasoned breadcrumbs on top bake into a golden, crunchy crust.

It’s hearty enough to hold its own as a main dish and light enough that you won’t need a nap afterward.

Chef Tips

  • Steam the cauliflower just until crisp-tender; it’ll continue cooking in the oven and you don’t want it falling apart
  • Stir the flour into the sautéed vegetables and cook for a full minute before adding milk to eliminate any raw flour taste
  • The water chestnuts add a surprising crunch that keeps each bite interesting; don’t skip them
  • Assemble ahead of time and refrigerate; just add 5 to 10 extra minutes of baking if going straight from the fridge

Ingredients

12 346.8
OUNCES ML/G CAULIFLOWER FLORETS
2 2
MEDIUM MEDIUM TOMATOES
sliced
1 1
CAN CAN WATER CHESTNUT *
2 2
¼ 59
CUP ML CELERY
chopped
¼ 59
CUP ML SWEET RED BELL PEPPER
chopped
1 5
TEASPOON ML BASIL *
½ 2.5
TEASPOON ML SEASONED SALT
¼ 1.3
TEASPOON ML BLACK PEPPER
0.6
TEASPOON ML CAYENNE PEPPER
2 30
TABLESPOONS ML ALL-PURPOSE FLOUR
1 237
CUP ML MILK, SKIM
4 4
OUNCES OUNCES CHEDDAR CHEESE
reduced fat, shredded *
1
X PARSLEY LEAVES
minced, fresh (optional) *

Directions

Steam fresh cauliflower florets about 5 to 7 min or frozen florets according to package instructions just until crisp tender; drain.

Coat a saucepan with cooking spray.

Sauté green onions, celery, and bell peppers until limp.

Add seasonings. Blend in flour and cook 1 min.

Gradually add milk, stirring constantly.

Simmer until mixture thickens.

Remove from heat.

Add cheese and stir until melted.

In a 2-quart baking dish , layer half the cauliflower, sliced tomatoes and water chestnuts.

Pour over half the sauce. Repeat layers ending with sauce.

Sprinkle with bread crumbs and parsley. Bake at 350? F for 25 to 30 min until bubbly and top is a light golden brown.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 129g (4.6 oz)
Amount per Serving
Calories 70 7% from fat
 % Daily Value *
Total Fat 1g 1%
Saturated Fat 0g 1%
Trans Fat 0g
Cholesterol 1mg 0%
Sodium 320mg 13%
Total Carbohydrate 4g 4%
Dietary Fiber 2g 7%
Sugars g
Protein 7g
Vitamin A 13% Vitamin C 46%
Calcium 8% Iron 4%
* based on a 2,000 calorie diet How is this calculated?
Low Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free
 

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